Farmers’ Market Box October 21st, 2021

This week’s local produce and featured farms:

• Romanesco Squash – JR Organics
• Watermelon Radish – JR Organics
• Pixie Tangerines – Garcia Organics
• White Turnips – JR Organics
• Gold Beets – Tamai Farms
• White Cauliflower – Black Sheep Produce
• Green Kale – JR Organics
• Graffiti Eggplant – Black Sheep Produce

Farmer’s Choice

• Passionfruit – NBC Farms
• Comice Pears – Penryn Orchards

Farmers’ Market Box Recipes:

Asian Pickled Vegetables

Makes about 1 quart

One bunch watermelon radishes, trimmed and cut into julienne
One bunch turnips, tops removed, and trimmed, cut into julienne
One bunch golden beets, tops removed, peeled, and cut into julienne
1 red onion, thinly sliced into 1/2 moons
1 cup unseasoned rice wine vinegar
1/2 cup sugar
1 tablespoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

1. In a bowl, combine the ingredients, cover, and refrigerate overnight. Drain the marinade and refrigerate for up to 5 days. Serve on sandwiches, or with Asian main courses.

Miso Maple Turnips

Serves 4 to 6

1/4 cup unsalted butter
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
One bunch turnips, trimmed, tops removed, and cut into wedges
2 tablespoons chopped scallions or chives for garnish

1. In a skillet, heat together the butter oil, syrup, and miso, whisking till smooth.
2. Add the turnips and simmer for 10 minutes turning frequently to coat the turnips.
3. When the turnips are tender, remove from the pan and serve garnished with some chopped scallions or chives.

Beet Carpaccio with Buratta, Arugula, Tangerine Basil Vinaigrette

Serves 6

One bunch golden beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 pixie tangerines, peeled and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets.
3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
4. Thinly slice the buratta and arrange 3 pieces over the beets. 
5. Arrange the tangerine segments around the outside of each plate.
6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Kale and Potato Gratin

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the kale until it begins to wilt.
3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
4. Combine the cheeses in a bowl.
5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight.
7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Allow the gratin to rest for 10 minutes before serving.

Kale Caesar

Serves 4

A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Slow Cooker Tangerine Pudding Cake

Serves 6

2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Roasted Vegetable Pasta Sauce

Serves 6

1/4 cup extra virgin olive oil
1 pound Romanesco squash, end trimmed and cut into 1/2-inch dice
1 pound graffiti eggplant, ends trimmed, and cut into 1/2-inch dice
1 red onion, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
One 14.5-ounce can crushed tomatoes
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, combine all the ingredients, and toss together till coated.
3. Spread onto the baking sheet and roast for 20 to 30 minutes turning once during the cooking time, until the vegetables are soft. Season again with salt and pepper.
4. At this point, the sauce can be used over pasta, or you can puree the sauce with an immersion blender and use it as a sauce for grilled meats, or poultry. It also makes a great side dish.

Roasted Cauliflower Tacos

Serves 4

1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.

Pickled Onions

Makes about 4 cups

These are a great garnish for tacos, burgers, sandwiches, and salads.

1 red onions, root end trimmed, and sliced 1/4-inch thick into half moons
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
2. Drain the marinade and refrigerate for up to 5 days.

Stuffed Romanesco Squash

Serves 6

4 Romanesco squash, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Steam the Romanesco for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell.  Chop the flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion. Add the flesh and saute another 3 minutes.
4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt, and pepper. Remove from the heat, fold in the parsley and Gruyere.
5. Re-stuff the squash with the mixture and sprinkle each zucchini with some of the Parmigiano.
6. Do-Ahead:  The squash can be refrigerated overnight, bring to room temperature before baking.
7. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
8. Serve warm.

Stuffed Eggplant

Serves 4

This can be meatless, just omit the lamb, and proceed as directed.

1 pound Indian eggplant
1/4 cup extra virgin olive oil
1/2 pound ground lamb (or chicken, turkey, beef of pork)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped mint
Salt and pepper
2 cups cooked rice
1 cup crumbled Feta cheese

1. Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. Remove the stem end of the eggplant and cut the eggplant in half lengthwise.
3. Using a sharp knife, remove the pulp from the eggplant, leaving a 1/2-inch rim on the skin.  Chop the pulp from the eggplant and set aside. Brush the inside of the eggplant with some of the oil, and sprinkle with salt and pepper.
4. In a large skillet, heat the remaining oil, and saute the lamb until it is no longer pink, breaking up any large pieces.
5. Add the onions, garlic, and oregano to the lamb, and saute until the onion is translucent, about 5 minutes.
6. Add the tomatoes and mint, and simmer for 15 minutes, until the sauce is thickened. Season with salt and pepper. Add the rice to the sauce and stir to combine.
7. Stuff the eggplant halves with the mixture, sprinkle with the cheese, and bake for 30 to 40 minutes until the stuffing is bubbling, the eggplant skin should be softened. Remove from the oven and allow to rest for 10 minutes before serving warm.

Passion Fruit Curd

Makes 1 1/2 cups

Passion fruit curd is delicious on toast, or as a filling for cakes, or a topping for a cheesecake.

8 passion fruits
3 large eggs
12 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons cornstarch

1. Open the passion fruits, and push through a sieve. Transfer for the pulp to a saucepan, and whisk in the eggs, butter, sugar, and cornstarch.
2. Cook over medium low heat until the curd begins to bubble and is thickened.
3. Push the curd through a sieve and allow to cool. Push a piece of plastic wrap onto the curd, to avoid it forming a skin. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Passion Fruit Meringue

Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Pear and Apple Crumble Bars

Serves 6 to 8

For the Crumble

3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
2. In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
3. Press half of the mixture evenly into the pan. Bake for 15 to 20 minutes until golden brown.

For the Apple and Pear Mixture

5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 apples, peeled, cored, and cut into 1/4-inch dice
3 pears, peeled, cored and cut into 1/4-inch dice
1 cup chopped pecans

1. While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl.
2. Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
3. Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.

Pear and Gorgonzola Pizza

Serves 4

3 medium-size almost ripe but firm pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil

1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
2. Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
3. Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Cauliflower Cake

Serves 6

This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More. This version works well and is a beautiful centerpiece for Meatless Monday.

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

1. Preheat the oven to 400°F. Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan. Set aside.
2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork. Drain and season with salt and pepper.
3. In a skillet, heat the oil, and saute the onion until it is softened. Add the turmeric, and saute another minute. Set aside to cool.
4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper. Whisk until smooth. Add the cauliflower and stir to combine.
5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving. Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi

@Diane Phillips Diane Phillips Blog: Cucina Divina
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